Polenta Napoleon

This is a small side dish I prepared to serve alongside some soup. Dave and I are both big fans of polenta, it's full of flavor and better for you than traditional pasta. Another bonus is that it's gluten-free, so these napoleon's could act as mini-lasagnas for anyone looking to cut out gluten.

A Vegetarian & Cooking original.

-Half tube of polenta, sliced into ten pieces
-4 ounces of sliced mozzarella
-1/3 cup pasta sauce
-Green onion, diced for serving

To prepare the polenta napoleons, first heat the polenta slices in a 400 degree oven for 20-25 minutes, flipping once.

Once the polenta is heated through, build the stacks by laying polenta, sauce, and cheese. But the stacks back into the oven for a few minutes or until cheese is melted.

Dave and I both really enjoyed this side dish. You could easily make more stacks by increasing the recipe, but five napoleons was plenty for the two of us. The polenta creates a hearty base for the sauce and the cheese without being too high in calories. 


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